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Condensed Milk and Milk Powder 



The Condenser. — The condenser is that portion of the con- 

 densing apparatus in which the vapors, rising from the boiling milk 

 in the pan, are condensed to water. The condenser is attached to 

 the dome of the pan. There are three types of condensers in use, 

 the surface condenser, the barometric condenser and the wet-vacuum 

 spray condenser. 



The Surface Condenser consists of a tube cylinder filled with 

 brass tubes, mounted on a receiver. The water used for cooling 

 circulates outside of the tubes and the vapors pass through the tubes 



where they are chilled and con- 

 densed. This condenser has the 

 advantage of enabling the oper- 

 ator to note the amount, of con- 

 densation and to measure the 

 amount of water actually con- 

 densed. The receiver, at the bot- 

 tom of the condenser, should be 

 so arranged that it can be 

 drained at will and without in- 

 terfering with, or retarding the 

 operation of the pan. 



The Barometric Con- 

 denser consists of a vertical 

 cylinder of iron or brass, equip- 

 ped with a spray jet, through 

 which the cooling water enters 

 the condenser. The vapors be- 

 ing drawn over from the vio- 

 lently boiling milk in the pan, 

 are condensed by passing 

 through this spray of cold water. 

 This condenser discharges its 

 water into a tight cistern in the 

 ground. The condenser is placed 

 so that its bottom flange is about 

 thirty-five feet above the water 

 level of the cistern in which the 

 discharge pipe from the condenser terminates. The height of 

 the condenser depends on the barometric pressure of the loca- 

 tion where it is installed. The lower the altitude and there- 



Fig. 14. The surface condenser 



Courtesy of Buffalo Foundry & Machine Co 



